GAME DAY IN THE KITCHEN
Life happens whether we plan or not, whether we have a strategy or shoot from the hip, whether we think through the process of reaching outcomes or if we simply cross our fingers and hope for the best. Looking at life through the lens of a game can sometimes clarify how we got to where… Continue reading
Chefs and Servers with Different Motivations
When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary island” is in sync then the guest experience will be great. Team refers to a… Continue reading
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.